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Per preparare l'olio verde al prezzemolo: sbianchire le foglie di prezzemolo in acqua bollente per 20-30 secondi, scolarle, raffreddarle in acqua molto fredda e poi scolarle nuovamente. Riunirle in un mixer e lavorarle con olio, sale e lo spicchio d'aglio fatto precedentemente sbollentare per qualche minuto in acqua bollente, quindi filtrare l’olio al prezzemolo con un colino a maglia fine.
Per preparare il pangrattato aromatizzato: scaldare una padella antiaderente con 2 cucchiai di olio extravergine di oliva, il pangrattato, la scorza di limone e di mandarino e 1 macinata di pepe, quindi tostare il tutto fino a quando il pangrattato risulterà ben dorato e croccante.
Per preparare la salsa di Büsción di capra al mandarino: in un boccale unire e lavorare con un frullatore a immersione il Büsción di capra con il succo di 1 mandarino e il latte, fino a ottenere una crema omogenea dalla consistenza semi-liquida. Aggiustare di sale.
Per preparare gli spaghettini: cuocere gli spaghettini in abbondante acqua salata, quindi scolarli ancora al dente, trasferirli in una padella, aggiungere qualche cucchiaio di olio verde al prezzemolo, quindi mantecarli con un poco di acqua di cottura della pasta.
Servire gli spaghetti irrorandoli con la salsa al caprino, aggiungendo un poco di pangrattato aromatizzato e terminando con una grattugiata di scorza di mandarino e una spolverata di Pepe della Vallemaggia.
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